Expect truly fluffy and moist keto vanilla cupcakes, all topped off with our famous buttercream frosting! Simple yet incredibly delicious, at just 2g net carbs.
Keto Vanilla Cupcakes
The Fluffiest Of The Fluffy!
In case you haven’t already gotten the gist, these guys are seriously fluffy. Sooo fluffy that with this last batch, I’m fairly certain I could’ve done 8 rather than 6 (rather ginormous) cupcakes.
But who’s complaining right?!
And fact is, these guys are essentially little fat bomb treats! Just be sure to use a grass-fed butter for maximum nutritional benefits: it’s loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks.
So if you have to choose just one product to splurge on, this is it.
OK so here’s the deal guys, sometimes the ‘simpler’ things taste wise are the hardest to keto-fy (such as shortbread… and ahem, vanilla cupcakes).
To put it bluntly, I’ve got nothing to distract you lol! You know… no extra decadent chocolate, aromatic spices or pungent flavors.
So I took a couple liberties with this recipe to give you a true flavor bomb. The main one is to give the almond flour a light toast before baking.
If you’re a long time gnom-gnom reader, you know I use this trick in a lot of recipes (see the instant ‘graham flour’ crust or shortbread cookies). And it works very similar here, by adding a wonderful nuttiness and incomparable depth of flavor.
But it’s also not ‘traditional’, so feel free to skip if looking for the good-old-vanilla!
You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!).
Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
If you’re opting for the buttercream frosting (which comes highly recommended!), your best options are allulose and xylitol (no aftertaste), followed by erythritol (some cooling effect). But they must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
Just keep in mind that for best texture and rise, you’ll always want to regrind your golden flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
Oh, and golden flaxseed isn’t the same as normal flaxseed (which results in gummy and dense baked goods).
(The Fluffiest!) Keto Vanilla Cupcakes
For the vanilla cupcakes
- 64 g almond flour
- 15 g golden flaxseed meal
- 9 g psyllium husk powder
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum or 2 tsp golden flaxseed meal
- 1/8 teaspoon kosher salt
- 1/2 cup allulose or 1/3 cup xylitol or erythritol
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 42 g unsalted grass-fed butter melted and cooled
- 60 g sour cream or coconut cream + 2 tsp apple cider vinegar (at room temperature)
For the vanilla frosting
- 1 batch keto buttercream frosting
For the vanilla cupcakes
- (Optional) Lightly toast almond flour in a dry skillet or pan over medium heat, stirring often until golden and fragrant (2-4 minutes). Set aside to cool completely. Note: doing this brings out a wonderful nuttiness and incomparable flavor; i.e. I highly suggest! But it's also not 'traditional', so feel free to skip if looking for the good-old-vanilla!
- Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.
- Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
- Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
- Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix!).
- Scoop the batter onto the prepared muffin pans, smoothing out the tops with wet fingertips (this is important so you don't get wonky tops).
- Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The muffins will collapse a tad post bake bit, but don't sweat it.
- Make a batch of our vanilla buttercream frosting while the cupcakes are cooling. Frost away and enjoy!
- Store them frosted in the fridge for 3 days, or unfrosted at room temperature in an airtight container (my top choice, as the texture stays ace for a couple days).